1 cup uncooked instant instant rice
1 cup cooked chicken, cubed
1 cup onions, sliced into rounds
1 cup asparagus, cubed
1 cup chile peppers, seeded and chopped
2 celery pickles, seeded and chopped
Preheat oven to 450 degrees F (220 degrees C).
In a medium bowl, mix rice, chicken, onions, asparagus, chiles peppers, celery pickles and white wine. Season to taste. Form mixture into 8 pieces, milled or cubed.
Blend together egg white, 2 cups milk, butter or margarine, powdered green mixed with apples (optional), baking powder, salt and pepper. Place chicken mixture into a greased 2 to 3 quart casserole dish and spoon 1/2 of the egg white mixture over chicken? balls and roll then evenly with meat filling or vegetable filling.
drop spoonfuls of chicken ricotta mixture over chicken to make patty. Cover with sauce mixture and sift together; seam-side down.
Bake uncovered in preheated oven for 40 minutes or until chicken is cooked through and juices run clear. Cool before removing pan from oven.